LEE'S SANDWICHES

Several flies were observed in the kitchen of the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

Chlorine solution in the sanitizer bucket measured at 200 ppm. [CA] Ensure to maintain the chlorine solution at 100 ppm.

1. Repeat Violation: The floor behind the cookline equipment has an accumulation of grime and food debris. 2. Repeat Violation: The ceiling tiles near the water heater are missing. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Repeat Violation: The stock pot range is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [COS] PIC move a wire rack that was stored behind the range and moved the range back under the exhaust hood.

Second Repeat Violation: The back door was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Discussed with PIC about obtaining a screen door or air curtain to prevent flies from entering.

Facility lacks testing materials for their choice of sanitizer at the three compartment sink, chlorine. Per manager, Micah, he dropped them in the solution while testing a couple days ago. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility is storing knives in between refrigeration equipment and behind electrical conduit. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

The handwash sink in the kitchen is draining slowly. [CA] Ensure that the plumbing fixture is working properly.

The hand wash sink in the kitchen and restroom lacks hand washing signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

1. In the kitchen area, on the table across the cook line, chicken was found measuring at 105°F. Per PIC and cook, they cooked it about 15 minutes prior. 2. In the kitchen area, in the bottom section of the prep cooler, sliced pork and chicken measured above 41°F. Per PIC, they placed it there over night. Ambient air of the unit was measured at 39°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chicken was placed in the oven to reheat to 165°F. [COS] 2. The pork and chicken were VC&D. See VC&D Report.

In the kitchen area, at the rice cooker, the rice spatula was found stored in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Facility lacks a Food Safety Certificate upon request. Facility provided a Certificate of Completion for a training course. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1. The floor behind the cookline equipment have an accumulation of grime and food debris. 2. The drain in the walk in cooler is missing the cover. 3. The ceiling tiles near the water heater are missing. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

No toilet paper was available in the restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

1. Repeat Violation: The exhaust hood filters have an accumulation of grease and grime. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. The stock pot range is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Facility has two household microwaves that are not ANSI accredited. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

At the register there was prepackaged food available for self service that did not bear labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Food was found stored on the floor in the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Repeat Violation: The back door was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Repeat Violation: Potentially Hazardous Foods were found near the register without temperature control and without time marking. [CA] When using TPHC, foods mus the immediately time marked to indicate start/end times. Written procedures must be available as well. [COS] PIC time marked the foods with a line date gun. Note: Written procedures are not on file. TPHC guidelines provided. Another violation in this category will result in revocation of TPHC use.